Taste the World - Chad - Beignets Soufflés

*Official name: Republic of Chad *Motto: "Unity, Work, Progress" *Capital: N'Djamena *Official Languages: Arabic, French *Government: Dominant-party presidential republic *Area: 495,755 sq mi *Population: (2015 estimate) 13,670,084 *Currency: Central African CFA franc (XAF) *Time Zone: WAT *Drives on the: right *International code: TD (data from Wikipedia)

For Chad, I made Beignets Soufflés. Little sweet, fluffy, eggy delights. They are fried and dipped in sugar, and had my family coming back for more and more. They are seriously tasty. 


Beignets Soufflés


  • 2/3 cup water
  • 1 pinch of salt
  • 1 Tbsp powdered sugar
  • 1 Tbsp butter
  • 3 Tbsp flour
  • 2 eggs
  • Vegetable oil
  • 2 tablespoons of fine sugar


1. Boil the water with the salt, sugar and the butter.  When the water begins to boil, add the flour in all at once. Actively knead it with a spatula and let it cook for two minutes while incessantly kneading it, until the dough detaches itself from the bottom of the pot.


2. Remove from flame and let it cool. Return to low head and add the eggs one by one. Work the dough energetically after adding the first egg, to cause a little air to enter into the dough. Beat the second egg and add slowly, until the dough is ready. The dough should not be too soft, or too liquidly. Let it cool.


3. Warm up the frying pan with about an inch of oil medium-low heat. It should not be very hot at the beginning.


4. Drop small balls of dough (about 4-5 cm in diameter) in the oil and raise the temperature to medium-high. Do not let the oil rise above 300 degrees F. Flip half way through cooking. 


5. Fry until golden brown drain on a paper towel lined plate. Serve hot, dipped in fine sugar.